Thought by now I'd have my 55 (thanks Cabela's...grrrr), but still just planning instead of 'cuin. I have done butts on my ECB to the pull apart stage, but I often see a "sliceable" temp mentioned. If you pull a butt at the lower temp intentionally, to slice, do you lose any tenderness? Obviously it won't be to "fall apart" stage, but would it still be good table/sammich fare. Just for something different?

I wouldn't try it as my first butt, go for pullable.

Your correct, it's different and it's good. It will be sliceable around 180 to 185. Some even pull at 170 to 175 although it's not tender enough.

The challenge is to pull it out and slice at a temp that still gives you tender meat. That's why a lot of people don't slice.

Take one out at 185 and see what happens.

I do mine for touch, and I can't figure out a way to say how it feels when it's perfect for slicing. I'll just say that's the hardest thing for me, to get perfect slices. But it's a challenge and it's different also.

Smokin'

Thanks, Smokin'. In looking at menus across the country, seems like brisket is served both sliced and chopped (for sammiches), but I can only recollect butt as being served pulled.

I don't see it out in restaurants, but you see it in grocery stores all the time.

Country style ribs are actually bone'd pork butts cut in slices.

kcal56,
where i work 90% of the pork is sliced. the cut of pork used is pork collars.
the exact cooking technique used (southern pride gas kicker units) is as follows;
collars go in rock hard frozen
smoker temp set to 225f
cook to internal of 165f to 175f (this takes approximately 6 hours) and then removed to walk in reefer
reheated at 225f for 2hours+/-
held at 165f
slicer setting on hobart machine at #5
i have used a similar method in both my fec and sm units with good results. slicer used at home is my 15 year old round nosed fredrick dick slicer that i worked my way thru culinary school with. hope it helps you some
jack

Pulled vs sliced is typically a matter of geography, though pulled has a broader acceptance.

I get out to Arkansas every now and then and always have to go to Craig's in Devall's Bluff. Sliced pork with a mustard-tomatoe sauce. Good stuff.

Hhmmm......never been to Devall's Bluff, but have heard of it and am not sure what region it is in, but if I ever get there I will look for Craig's. Sounds good.

Hey Tony from Baltimore! See that^? Mustard-tomato sauce! LOL... Just ribbin' ya pardner!

quote:

Originally posted by SmokinOkie:
[qb] Country style ribs are actually bone'd pork butts cut in slices. [/qb]

Ahhh, did not know that ... good info ...

Well MOST of them are done that way. Some butchers use Butt and some use the Blade end of the ribs right next to the PB. Terminology is so confusing.

So, if you don't see pork butt in the case, but see country style ribs, ask them if they have uncut PB in the back.

Here's some sliced PB. And NO it's not PR:



and some of it sliced and chopped:

Now, THAT'S what I'm talking about, Smokie!